Strawberry Mochi (Ichigo Daifuku) いちご大福 - Cooking and Recipes

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Strawberry Mochi (Ichigo Daifuku) いちご大福

Strawberry Mochi (Ichigo Daifuku) いちご大福
A popular spring dessert, Strawberry Mochi (Ichigo Daifuku) is a soft and chewy mochi stuffed with fresh juicy strawberry and sweet red bean paste. Indulge yourself with this beautiful and delicious Japanese delicacy!
If you love juicy strawberries, sweet red bean paste, and chewy mochi, you will love this Japanese dessert Strawberry Mochi (Ichigo Daifuku) (いちご大福).
Daifuku (大福) is a popular traditional Japanese sweet; it is soft mochi stuffed with sweet red bean paste. There are many varieties of Daifuku. They usually come with the same soft and chewy mochi exterior with different stuffing.
Strawberry Mochi (Ichigo Daifuku)
Strawberry Daifuku (Strawberry Mochi) 

Ingredients
  • 6 strawberries
  • 150 g red bean paste (anko) (150 g = 5.29 oz) (I used store-bought "koshian" today) (See Notes for homemade recipe)
  • 100 g Shiratamako (glutinous rice flour/sweet rice flour) (100 g = 3½ oz = roughly 3/4 cup)
  • 20 g granulated sugar (20 g = 2 Tbsp)
  • 150 ml water
  • potato/corn starch for dusting
Instructions
  1. Rinse, dry, and hull the strawberries. Divide anko into 6 same size balls. Anko gets sticky on your hands, so wash your hands and dry completely each time you make a ball.
Wrap the strawberries with anko. Leave the tip of the strawberry uncovered. Wash your hands and dry completely each time you wrap a strawberry with anko.
In a medium microwave-safe glass bowl, mix shiratamako and sugar with a whisk.
Using a silicone spatula, slowly add water in 3 parts and stir until the mixture has reached a thick consistency. Cover loosely with plastic wrap.
First, microwave 1 minute (for 1200W microwave). Mix well with a wet silicone spatula. The mixture is still whitish and floury.
For the second time, microwave 1 minute again, and mix well with the wet silicone spatula. Now it starts to resemble mochi, but there are still some floury parts.
For the last time, microwave only 30 seconds. Now the mochi mixture should look translucent.
Sift corn starch on the tray and put the mochi on top.
With silicone spatula or kitchen scraper, fold the mochi in half one time so it won’t be as sticky and then divide into 6 equal pieces.
Put some corn starch on your hands and flatten and expand each mochi into a 3” round or square. Then put the anko covered strawberry on top of it, with the tip facing down.
Start covering the strawberry from all sides and use your thumb to hold the mochi on top.
When all sides of mochi meet at the top, twist and close. Hold the mochi with both hands and form into nice round shape. Repeat the process for the remaining mochi.
Serve at room temperature and they must be consumed within 2 days.
Recipe Notes
If you want to make more than 6 pieces, I highly recommend you to work in batches.
If you use the 120g Shiratamako package like I did, here’s the portion: 120g Shiratamako, 24g sugar, 180 ml (3/4 cup) water.
Red bean paste (anko): Homemade recipe, click here.
If you do not have a microwave, you can use:
A rice cooker: Put the ingredients in the bowl of the rice cooker and mix well. Cook for 10-12 minutes or until the mixture is translucent. Mix with silicon spatula at least 2 times during cooking.
A steamer: Put the ingredients in a heatproof bowl that fits inside your steamer. Mix well and cover with a thin kitchen towel or heatproof plate. Cook for 10-12 minutes or until the mixture is translucent. Mix with silicon spatula at least 2 times during cooking.

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